Raw Fusion Living | Raw Food Fairy | Raw Foods PhD

Adapted from Susan Schenck’s Live Food Factor.

Ingredients: 4-5 stalks of celery, ½ bunch of cilantro, ½ bunch fresh dill, ½ cup extra virgin olive oil, 1/3 cup raw almond butter or raw tahini, 1 tbs. dark miso, ½ tbs. tamari or nama shoyu, 2 tbs. lemon juice, 4 cups water

Directions: Blend in a high speed mixer, adding a little of the ingredients at a time until creamy. to make it creamier, simply add more celery stalks and a little more almond/tahini butter or olive oil. Approx. 5 servings.

You can create many fabulous soups with this base! From livingtreecommunity.com.

Prep: Soak raw almonds 12 hours – if you have time, sprout the almonds for 1 day to make them more bio-available.

Ingredients: 1/5 cups sprouted almonds, 2 cups water, juice from 2 lemons, 1 garlic clove, 1 tbs. olive or flaxseed oil, ½ tsp ground cumin, ½ tsp celtic sea slat.

Directions: Blend well at high speed.

Prep: Cover 1 cup of shitake or forest mushrooms with warm (not hot) water and soak for at least 1 hour. Remove mushrooms but retain liquid.

Ingredients: ¼ cup tahini or raw almond butter, 1 cup quartered white or bella mushrooms, ½ cup soaking water from mushrooms, 2 tbs. chopped Vidalia onion, 1 tbs. Bragg’s liquid aminos, ½ tsp. Celtic sea salt, 2-3 large mushrooms minced, 1 scallion minced